Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Queso Tronchón cheese
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in milk and heavy cream until smooth. Add garlic powder, onion powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
6. Add shredded Queso Tronchón cheese and cheddar cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
7. Add cooked macaroni and bacon to the cheese sauce. Stir until everything is well combined.
8. Transfer the mac and cheese to a 9x13 inch baking dish. Sprinkle panko breadcrumbs over the top.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 583
Fat: 32g
Saturated Fat: 18g
Cholesterol: 94mg
Sodium: 782mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any other semi-hard cheese, such as Manchego or Gouda.
- Cheddar cheese can be substituted with any other sharp cheese, such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Substitute the bacon with cooked ham or sausage.
- Add chopped fresh herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Be sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a good quality cheese for the best flavor.
- Let the mac and cheese cool for a few minutes before serving, as it will be very hot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the mac and cheese in individual ramekins or in a large serving dish.
Garnishes:
Sprinkle chopped fresh herbs or additional shredded cheese over the top.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream.
- If the mac and cheese is too dry, add more cheese or a splash of milk.
Food safety advice:
- Be sure to cook the bacon until crispy to avoid any potential foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century, but it wasn't until the 1930s that it became popular in the United States.
Flavor profiles:
Creamy, cheesy, smoky, salty.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A